Why Make This Focaccia?

1. It’s easy to transport, making it the perfect appetizer or lunch option.
2. Versatile toppings let you create a unique slice every time.
3. This recipe is simple enough for a picnic at the beach!
4. Focaccia tastes amazing warm and is just as delicious served cold.

This delightful bread, pronounced “fuh-KA-cha”, has a texture that makes it similar to pizza dough but has its own unique charm. A fantastic starter for dinner parties!

Focaccia Topping Suggestions

• Fresh herbs: rosemary, parsley, thyme, sage, basil
• Roasted garlic bulbs
• Caramelized or raw sliced onions
• Cherry tomatoes or sliced leeks
• Fried eggplant or breaded zucchini slices
• Thinly sliced crispy fried potatoes
• Sautéed mushrooms
• Seasoned ricotta or fresh mozzarella
• Cheeses: parmesan, burrata, gorgonzola, feta
• Cooked meats: salami, pepperoni, crispy bacon

Dough and Topping: Two Simple Steps

1. Dough: Make the dough from scratch or use store-bought pizza dough for convenience.
2. Tomato Topping: Create a refreshing topping of chopped plum tomatoes and fresh herbs. If fresh herbs aren’t available, dried herbs can be used as substitutes.
3. Note: For the best authentic flavor, use all fresh ingredients whenever possible.

Ingredients

The Focaccia Dough:

• 3 1/2 cups flour
• 2 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 1 1/4 cups warm water
• 1 tablespoon butter, melted and cooled
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1 tablespoon mixed dried herbs
• Olive oil for brushing

Tomato Topping:

• 6 to 8 plum tomatoes, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons extra virgin olive oil
• Optional: 1 teaspoon aged balsamic vinegar
• 1/2 cup grated parmesan and romano cheese blend
• 1 tablespoon mixed fresh or dried herbs (adjust to taste)

Instructions

Making the Focaccia Dough

1. In a bowl, mix the yeast into the warm water and let it sit for approximately 10 minutes (ensure the water isn’t hotter than 107°F).
2. Add the remaining dough ingredients and mix by hand or using an electric mixer.
3. Cover and let the dough rise until it’s doubled in size, about 1 hour.
4. Punch down the dough and stretch it out onto a greased pizza pan, either round or rectangular.
5. Allow it to rise for another 20 minutes.
6. Brush the top with olive oil and bake in a preheated oven at 430°F for around 20 minutes.
7. Using your fingers, gently make dimples all over the surface of the dough.

Preparing the Tomato Topping

1. In a bowl, combine the chopped tomatoes, minced garlic, salt, pepper, and olive oil, mixing everything well.
2. Allow the mixture to sit while the focaccia cools to absorb the flavors.
3. For the best results, use fresh herbs when they’re in season, finely chopped.

Assembling the Focaccia

1. Once the dough is baked and slightly cooled, spread the tomato mixture evenly over the top.
2. Sprinkle with the grated cheese mix.
3. Slice into squares and serve warm or at room temperature. This focaccia is delightful whether enjoyed fresh or reheated!